Lunch / Dinner
Chicken BLT Soup
Looking to feed your hunger for a BLT in the middle of winter? Your search is over — this soup adaptation really hits the mark! Bring out the “b” in BLT — and double the bacon flavor — by sautéing the mirepoix (a mixture of onion, carrot, and celery) in the bacon drippings. Add the “l” and the “t” to the soup at the end of cooking to soften the lettuce without wilting it and keep the tomatoes from overcooking.
Complete the “sandwich” by garnishing the soup with homemade croutons, crisped bacon, and Parmesan Aioli. The aioli acts as the mayonnaise you’d typically spread onto your sandwich bread. You can stir in as much or as little as you like to take your soup from brothy to creamy and add tons of additional flavor. Even though chicken isn’t usually a part of a BLT, including it makes for a more filling soup.
FOR THE HOMEMADE CROUTONS:
FOR THE PARMESAN AIOLI:
Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate. Drain all but 2 Tbsp. drippings from pan. Sear chicken in drippings over high heat until browned on both sides, about 4 minutes; transfer to a 4- to 6-qt. slow cooker.
Deglaze pan with wine and cook until nearly evaporated, 2 minutes. Add broth, bring to a boil, then transfer mixture to slow cooker. Cover slow cooker and cook chicken until fork-tender on high setting, 1½ hours. Remove chicken from soup and chop. Return chicken to soup; stir in tomatoes and romaine.
For the Parmesan Aioli, purée mayonnaise, Parmesan, garlic, anchovy paste, and lemon juice in a mini food processor; season with pepper.
Top each serving with bacon, Croutons, and Parmesan Aioli.
% Daily Value*
Total Fat 41g 63%
Saturated Fat 12g 60%
Cholesterol 144mg 48%
Sodium 1981mg 82%
Carbs 17g 5%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.